Basque Codfish Stew Recipe

Codfish fillets: Fresh chunks of codfish provide the main protein and a delicate flavor to the stew.

Olive oil: Used for sautéing the vegetables, adding a rich and smooth base.

Onion: Adds sweetness and depth to the stew when sautéed.

Garlic cloves: Provides a pungent and aromatic flavor that enhances the overall taste.

Red bell pepper: Adds a sweet and slightly fruity flavor, as well as vibrant color.

Green bell pepper: Contributes a mild, slightly bitter taste and additional color.

Tomato sauce: Forms the base of the stew, adding richness and acidity.

Fish stock: Enhances the seafood flavor and provides a savory depth to the stew.

Paprika: Adds a mild, smoky flavor and a hint of color.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a subtle heat and depth to the stew.

Bay leaves: Infuse the stew with a subtle, herbal aroma.

Parsley: Freshly chopped for garnish, adding a burst of color and freshness.

When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant but not browned. This will ensure they release their natural sweetness and enhance the overall flavor of the stew. Additionally, when adding the codfish chunks, be gentle to avoid breaking them apart. The fish should be added towards the end of the cooking process to ensure it remains tender and doesn't overcook.

• codfish fillets - Substitute with haddock fillets: Haddock has a similar texture and mild flavor, making it a good alternative to codfish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement for olive oil.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the stew well.

• garlic cloves - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove to maintain the garlic flavor in the stew.

• red bell pepper - Substitute with pimentos: Pimentos have a similar sweet flavor and can be used as a direct replacement for red bell peppers.

• green bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and similar texture, making them a good alternative to green bell peppers.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor, suitable for the stew.

• fish stock - Substitute with vegetable stock: Vegetable stock can provide a similar depth of flavor without the fish base, making it a good alternative.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color of the stew.

• bay leaves - Substitute with thyme: Thyme offers a different but complementary herbal note, suitable for replacing bay leaves.

• chopped parsley - Substitute with cilantro: Cilantro provides a fresh and slightly citrusy flavor, making it a good garnish alternative to parsley.

• Allow the Basque Codfish Stew to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery stew.
• Transfer the stew to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Store the container in the refrigerator if you plan to consume the stew within 3-4 days. The flavors will meld together, making it even more delicious.
• For longer storage, place the stew in a freezer-safe container or heavy-duty freezer bags. Make sure to leave some space at the top of the container, as the liquid will expand when frozen.
• Label the container with the date to keep track of its freshness. The Basque Codfish Stew can be frozen for up to 2-3 months without losing its flavor.
• When ready to enjoy, thaw the stew in the refrigerator overnight. This slow thawing process helps maintain the texture of the codfish and vegetables.
• Reheat the stew gently on the stovetop over medium heat, stirring occasionally. Add a splash of fish stock or water if the stew appears too thick.
• Garnish with fresh chopped parsley before serving to revive its vibrant flavors and presentation.

• For stovetop reheating:

  1. Place the leftover Basque Codfish Stew in a saucepan or pot.
  2. Add a splash of fish stock or water to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until the stew is warmed through.
  4. Ensure the codfish is heated evenly without breaking apart.

• For microwave reheating:

  1. Transfer the stew to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the stew is hot.

• For oven reheating:

  1. Preheat the oven to 350°F (175°C).
  2. Place the stew in an oven-safe dish and cover with aluminum foil.
  3. Bake for 20-25 minutes, or until the stew is heated through.
  4. Stir halfway through to ensure even heating.

• For slow cooker reheating:

  1. Transfer the stew to a slow cooker.
  2. Set to low heat and cover with the lid.
  3. Heat for 1-2 hours, stirring occasionally, until the stew is thoroughly warmed.

• Large pot: A spacious cooking vessel used to combine and cook all the ingredients together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Essential for chopping the onion, garlic, and bell peppers.

• Cutting board: Provides a safe and clean surface for chopping vegetables and fish.

• Measuring spoons: Used to measure out the olive oil, paprika, salt, and black pepper accurately.

• Measuring cups: Necessary for measuring the tomato sauce and fish stock.

• Ladle: Useful for serving the stew into bowls.

• Tongs: Handy for adding and removing the codfish chunks from the pot.

• Small bowl: Used to hold the chopped parsley for garnishing.

• Can opener: Needed if the tomato sauce comes in a can.

Prep ingredients in advance: Chop the onion, garlic, and bell peppers ahead of time and store them in airtight containers.

Use pre-made fish stock: Save time by using store-bought fish stock instead of making your own.

Opt for canned tomato sauce: Using canned tomato sauce can speed up the process.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Quick thawing: If your codfish is frozen, thaw it quickly in a bowl of cold water.

One-pot cooking: This stew can be made in one pot, reducing cleanup time.